Saturday, April 13, 2013

Confit, Or Not Confit

One of my favorite things to make is Citrus Confit. I'm not quite sure why, but I find it relaxing to make, plus, its a good way to use up lemons and oranges that are on the brink of spoiling.

Confit. On more than one occasion someone has asked me what it is. Most traditionally, a confit is a meat that is cooked and then stored in it's own fat - duck being the meat of choice. However, the confit I am referring to is fruit or vegetable that has been cooked until tender in a seasoned liquid.

Citrus Confit is one of the easiest things to go about making and can make a big statement when served on some complimentary-flavored ice cream, cake or even fish or chicken. Not only does it add a sweet, citrusy flavor, it's super elegant looking, too!

1. Cut the skin off the lemons and oranges using a small pairing knife by starting at the top and carefully cutting towards the bottom. The goal is to get slices that are at least 1 1/2 inches in length. Also, try to stay as close to the edge of the fruit as possible to avoid excess pith.

2. Still using a sharp pairing knife, carefully remove as much of the pith as possible, leaving just the outer skin.

3. Slice the skin longways into very thin slices and place into a medium saucepan filled with a couple of inches of could water.

4. Bring the water to a boil and strain. Refill the saucepan with cold water, put the citrus back into the pot and bring to a boil. Repeat this process one more time.

5. After you've strained the citrus a third time, add the water, sugar and salt to the saucepan and place over a high heat. Allow to come to a simmer making sure the salt and sugar are completely desolved. (Congratulations, you've just made a simple syrup!)

6. Add the citrus to the simmering simple syrup and cook on a low flame until the skin becomes translucent. (This means the syrup has penetrated the skin and it is now candied.)

7. Using the tines of a fork, transfer the confit to a mason jar. Add the (now citrus flavored) syrup to the jar and fill leaving just a quarter inch from the top. Place on the lid and let cool to room temperature before storing in the fridge. Citrus Confit can last for months in the fridge.